Preheat the oven to 350°. Spread the hazelnuts in a pie plate; toast until golden and the skins blister, 10 to 12 minutes. Let cool slightly. Transfer to a clean kitchen towel and rub off the skins.

In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, shaking the pan, 2 to 3 minutes. In a mortar or mini food processor, pound the seeds until finely ground. Add the hazelnuts, sesame seeds, pepper and Maldon salt to the mortar and crush the hazelnuts into 1/4-inch bits.

MAKE THE DRESSING

In a blender, combine the tahini, tamari, vinegar, olive oil, garlic, parsley and honey. Blend until smooth and season with salt and pepper.

COOK THE VEGETABLES

Set a steamer basket over, but not in, a large saucepan of boiling water. Add the Broccolini to the steamer basket, cover and cook until tender, about 5 minutes. Transfer the Broccolini to the rack to drain. Add the asparagus to the steamer basket, cover and cook until tender, about 5 minutes.

In a large bowl, toss the Broccolini and asparagus with 1/2 cup of the tahini dressing and 3 tablespoons of the dukka. Garnish with the sprouted almonds and more dukka. Serve the remaining dressing on the side.

MAKE AHEAD

The dukka can be kept in an airtight container for 2 weeks. The tahini dressing can be refrigerated for 4 days.